Ultimate Thanksgiving Stuffing with Cornbread & Sausage
The perfect balance of savory sausage, fresh herbs, and a mix of hearty bread and sweet cornbread. This stuffing is rich, aromatic, and absolutely unforgettable.
Equipment
- Large skillet or Dutch oven
- Large mixing bowl
- Baking sheet
- 9x13-inch casserole dish
- Measuring cups and spoons
- Wooden spoon
- Whisk
Ingredients
- 4 cups mixed bread about ½ loaf hearty white bread + 4 cups cornbread, cubed and toasted/stale
- 5 oz ground sausage about 5 oz
- 6 tablespoon unsalted butter
- ½ tablespoon olive oil
- 1 cup yellow onion finely diced (about 1 large onion)
- ¾ cup celery finely diced (2–3 ribs)
- ½ medium carrot grated
- 3 garlic cloves minced or grated
- 1 ½ tablespoon fresh sage finely chopped (plus more for garnish)
- 1 tablespoon fresh parsley finely chopped
- ¾ tablespoon fresh rosemary finely chopped
- 1 large egg beaten
- 1¾ cups chicken or vegetable stock add gradually until bread is moistened but not soggy
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Prep Bread:
- Cube bread and cornbread into 1-inch pieces. Spread on baking sheet and toast at 300°F for 20–25 minutes until dry but not browned. Cool.
Cook Sausage:
- In a large skillet or Dutch oven, cook sausage over medium heat until browned. Transfer to a mixing bowl.
- Sauté Veggies: In the same skillet, melt butter with olive oil. Add onion, celery, and carrot. Cook 7–8 minutes until softened. Stir in garlic, herbs, salt, and pepper.
- Combine: Add veggies and sausage to bread cubes. Toss gently until evenly mixed.
- Moisten: Whisk egg into 1 cup of the stock. Pour gradually over stuffing mixture, tossing gently. Add more stock ¾ cup at a time until mixture is evenly moistened but still holds shape.
Bake - Soft stuffing:
- Spread into a greased 9x13-inch baking dish, cover with foil, and bake at 350°F for 25 minutes. Uncover and bake another 15–20 minutes until golden on top.
Bake - Crispy stuffing:
- Spread in shallow layer on a sheet pan, bake uncovered for 30–35 minutes, stirring once.
Serve:
- Garnish with a sprinkle of fresh herbs before serving.
Notes
Make-Ahead: Assemble stuffing up to 2 days ahead, cover tightly with foil, and refrigerate. Add ¼ cup extra stock before baking to prevent dryness.
Variations: Swap sausage for mushrooms for a vegetarian option. Use gluten-free bread if needed.
Storage: Store leftovers in airtight container in fridge up to 3 days, reheat covered at 325°F. Freeze up to 2 months.
Serving Suggestion: Serve alongside roast turkey, mashed potatoes, and cranberry sauce.
Variations: Swap sausage for mushrooms for a vegetarian option. Use gluten-free bread if needed.
Storage: Store leftovers in airtight container in fridge up to 3 days, reheat covered at 325°F. Freeze up to 2 months.
Serving Suggestion: Serve alongside roast turkey, mashed potatoes, and cranberry sauce.
Nutrition
Serving: 145gCalories: 290kcalCarbohydrates: 29gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 47mgSodium: 420mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 950IUVitamin C: 6mgCalcium: 70mgIron: 2mg
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